by Ian Froeb
Executive chef Kevin Willmann emerged from the Erato kitchen, a slightly dazed expression on his young, bearded face. It was after nine on Saturday night, and the dining room was packed -- though now, finally, most patrons seemed to be finishing dessert or lingering over a glass of wine. Willmann's hands were free, but in his mind, I imagined, they were still plating and saucing and garnishing.
This week, I continue my "summer vacation" among the restaurants of the Metro East at Erato in Edwardsville. Check back here tomorrow -- or wait for the hard copy to hit the streets -- to see what I think.